Tag: Chicken
Khoresh-e Fesenjan (Persian Chicken Stew)
Khoresh-e Fesenjan (Persian Chicken Stew)
Khoresh-e Fesenjan is a popular Persian chicken stew. The chicken is seared then simmered in chicken stock. Then, ground walnuts and pomegranate molasses is added to the stewed chicken, continuing to simmer for 45 minutes. The stewed chicken is then garnished with pomegranate seeds. The results generate a savory and slightly sour taste. This dish is always served with rice; as is all Persian cuisine. If there are any leftovers, it will taste even better the next day.
Ingredients
- 8-12 chicken drumsticks
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large onion finely chopped
- 2 cups chicken stock
- 4 cups walnuts
- 1 cup pomegranate molasses
- 1 tbsp sugar
- 1 tbsp green cardamom pods
Garnish
- pomegranite seeds
Instructions
- Season the drumsticks with turmeric, salt, and pepper.
- Heat up cooking oil in a large Dutch oven over medium high heat. Sear the drumsticks on all sides. Remove from the pot.
- Add in the onions. Sauté for 5 minutes.
- Add the drumsticks back in along with 2 cups of chicken stock. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- While the chicken is simmering, preheat the oven to 350 degrees. Add the walnuts to a baking sheet in a single layer. Toast in the oven for 8-10 minutes. Let cool completely.
- Grind the walnuts in a food processor to a powder.
- Once the first 30 minutes is up, stir in the ground walnuts, pomegr molasses, sugar, and cardamom pods.
- Simmer covered for 45 minutes.
- Serve with steamed rice. Garnish with pomegranate seeds.
Dakkochi (Korean Chicken on a Stick)
Dakkochi (Korean Chicken on a Stick)
Dakkochi are a real popular street food in Korea. They are simply grilled chicken on a stick. They are traditionally brushed with layers of either a sweet or spicy sauce while being grilled. If you don’t have a grill, these can easily be broiled.
Ingredients
- 1 lb boneless skinless chicken breast or thigh cut into 2” cubes
- 8 green onions cut into 2” pieces
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp cooking wine
- 1 tbsp garlic minced
- 1 tsp ginger grated
Sweet Sauce
- 1/2 cup soy sauce
- 1/2 cup honey
Spicy Sauce
- 1/2 cup sweet sauce
- 1 tbsp gochugaru
- 1 tbsp sriracha
- 1/4 tsp black pepper
Instructions
- Mix together the cooking wine, garlic, ginger, salt, and black pepper. Marinate the cubed chicken for 20 minutes.
- Mix together the sweet sauce ingredients.
- Mix together the spicy sauce ingredients.
- Turn on your oven’s broiler. Place a rack on a baking sheet lined in foil. Skewer up the green onions and chicken. I used 8” skewers; allowing for 3 pieces of chicken per skewer. Place the skewers on the rack.
- Broil for 2 minutes a side.
- Brush the top side of the skewers with the sauce of your choice. Broil for 2 minutes. Flip the skewers. Brush with the sauce. Broil for another 2 minutes. Do this step 1 more time for each of the sides of the skewers. Each side should have 2 coatings of the sauce.
Peanut Soup
Peanut Soup
In Africa, peanuts are referred to as groundnuts. This peanut soup with chicken has minimal ingredients and prep time. I recommend using dark meat chicken instead of white meat, with the skin removed. You can use the peanut butter of your liking. I prefer to grind my own peanuts to cut back on sugar and salt. Serve this soup with steamed rice.
Ingredients
- 3 lbs chicken thighs and drumsticks skinned, cut into chunks
- 1 tbsp paprika
- 2 tsp salt
- 3 tbsp vegetable oil
- 2 tomatoes
- 1 medium onion
- 6 garlic cloves
- 3 tbsp parsley
- 1/2 cup peanut butter
- 2 cups water
- 1/2 tsp cayenne pepper
- salt and pepper to taste
Instructions
- Season the chicken with paprika, salt, and pepper.
- Heat the vegetable oil in a Dutch oven over medium high heat. Brown the chicken on all sides for 8-10 minutes.
- While the chicken is browning, add the tomatoes, onion, garlic and parsley to a blender.
- Purée.
- Add the tomato purée to the chicken. Simmer covered on medium heat for 30 minutes.
- Add in the peanut butter, cayenne, and water. Simmer uncovered for 20 minutes. Season with salt and pepper to taste.
